Method

Heat olive oil in a large pot over medium heat. Add onion and leeks and sauté until coated with oil, about 2 minutes. Add turnips, sweet potatoes, carrots and garlic and continue to cook, stirring, for about 3 minutes or until beginning to soften.

Add stock, maple syrup and thyme and bring to boil. Add pasta and hot sauce, turn heat to medium-low and simmer for 10 minutes or until tender.

Add spinach and cook for 2 minutes longer or until spinach is wilted. Season with salt and pepper to taste.

Suggested Wine Pairings

My choice for this soup - bearing in mind that soup can compete with wine at the best of times - would be a full-bodied, oaky chardonnay. There's subtle sweetness and rich texture in many New World chardonnays that would meet the sweet potatoes and maple syrup head-on. - Beppi Crosariol

Next story

| Learn More

Discover content from The Globe and Mail that you might otherwise not have come across. Here we’ll provide you with fresh suggestions where we will continue to make even better ones as we get to know you better.

You can let us know if a suggestion is not to your liking by hitting the ‘’ close button to the right of the headline.